When I run out of almond, rice, or coconut milk, one of which is usually the base of my smoothies, I will use part water and part organic juice if I happen to have some on hand. When you use whey protein in your smoothies, it will give it a creamy “milkshake” consistency. However, don’t over blend it, because some whey proteins will change your smoothie to more of a frothy consistency.
I love pistachios, so why not make pistachio pesto?! Pistachios are naturally high in many vitamins and minerals including copper, phosphorous and the B vitamins. Additionally, pistachios are rich in lutein and zeaxanthin, two carotenoids that help protect your eyes. They contain mono and poly-unsaturated fatty acids, which are beneficial for your heart.
Apple and avocado are definitely A-list fruits! Since different varieties of apples will grow each season, you can almost always find a nice selection in your market. Avocados have become more readily available year round as well, as people’s fear of fat and calories associated with the avocado has finally started to diminish.
If you crave sugar and carbs all year long, not just during a few weeks of holiday splurging, then it is time to get the upper hand! You may have tried some of the tips listed below, however, in order to end sugar cravings once and for all, you may need to commit to recognizing the importance of these 5 things.
The 3 added super foods in this “go green” smoothie are not greens in the most common or traditional sense, they are concentrated supplements from outstanding green ingredients that provide optimal energy and nutrition from unique sources. (more…)
This berries and greens smoothie has a thin consistency, which is a nice change of pace. I added the honey because all of the ingredients were “unsweetened”. If you are trying to reduce sugar consumption, just eliminate the honey. When it comes to getting family members, picky eaters, or newbies to smoothie making, to drink concoctions like this, adding raw honey or dates can help ensure it will be consumed!
This corn and green bean sauté is an easy dish to prepare, and it makes a great side to any type of protein source. The wonderful thing about this recipe is that it can easily be made all year long. This original recipe was created with fresh corn and green beans from the farmers market this past summer, but high quality fresh or frozen varieties will sauté up nicely anytime of the year.
This was the smoothie I made after getting home from my trip to the holistic dentist. The only procedure I had done was a cleaning, and the techniques they use minimize bacteria and inflammation, but it is always good to support the body’s healing and cleansing processes as much as possible.
This vegetable ragout is an easy side dish to put into the slow cooker on a Sunday to have a vegetable dish throughout the week. Use whatever vegetables you may like, the heartier the better! I included the Outer Spice blend that we reviewed on the blog for this recipe.
This is by far the best green bean recipe I have ever tried. It has the most amazing flavor! The green bean is one of the world’s healthiest vegetables, loaded with vitamins, minerals and antioxidants, including carotenoids. Most green beans are grown in the United States, and are very easy to grow in your backyard in most climates. Enjoy!
If you ever pick and shell your own peas, here is another great recipe to use them in! Frozen peas can be used as well. Delicious homegrown and organic peas have been easy to find this season, so get them while you can and try this pea salad recipe taken from “In Season” by Greg Atkinson.
This is a killer 4 berry smoothie. When you use a powerful blender like a Vitamix, it breaks down the tiny seeds of the berries so well that you don’t realize they are still in there. You don’t have to worry about them getting stuck in your teeth or tummy, and the seeds contain many amazing nutrients! Enjoy.
This brussels sprout salad recipe is from the November 2012 issue of Whole Living. I did not alter much, except in my version I used no salt or pepper. It is a delicious and a great source of fiber, greens, and healthy fat. Mix it up with an oil other than olive, like flax seed or hemp seed oil, to boost the healthy fat to include omega-3.
Cilantro is a rich source of many essential oils and antioxidants, including quercetin, a bioflavonoid that is commonly recommended during allergy season for anti-histamine support. Cilantro is also loaded with vitamins C, A and K. Per 100g (or a little over 1/3 cup) cilantro provides 45% of the RDA for vitamin C, and a whopping 225% and 258% of vitamins A & K respectively.